25g of star anise, 20g of cinnamon, 50g of fennel, 20g of Anemarrhena asphodeloides, 0g of fermented grains10g, 30g of pepper, 30g of Amomum villosum, 20g of Amomum tsaoko, 0g of clove10g, 50g of ginger, 20g of onion and 0/00 of Shaoxing wine.

Sichuan-style pot-stewed vegetables belong to the largest category among the five flavors. They are crisp, soft and delicious, suitable for all ages, clean and hygienic, long in storage time and convenient to carry and eat. The key to making pot-stewed vegetables lies in the preparation of bittern. There are two kinds of Sichuan bittern: red bittern and white bittern, and the flavors of the two kinds of bittern are basically the same. The main difference is that the right amount of rock sugar color is added to the red brine, which is suitable for marinating light-colored raw materials. White brine does not add sugar color, which is suitable for marinating dark raw materials.

Problems needing attention in making Sichuan-style pot-stewed dishes

1. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2. Generally, the brine prepared by traditional methods does not add monosodium glutamate. However, due to the lack of umami flavor in most fresh brine, the demand for umami flavor is increasing in recent years, so monosodium glutamate can be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 100℃.

3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet.

4. Clove contains eugenol, which is rich in flavor, and the dosage can be adjusted according to the specific situation.